Here’s a lovely way to use left-over roast pumpkin or to cook something else apart from pumpkin soup. It’s best done with a deep coloured, orange-fleshed pumpkin because they are the sweetest. If your pumpkin is a yellow-fleshed one, just add a tablespoon of honey. This is an easy recipe but there are a few tips that need to be followed – you’ll find them in the instructions.
- ½ cup almonds
- ½ cup shredded coconut
- ½ cup dates, soaked in ¼ cup of just-boiled water for 20 minutes
- 1 tbsp coconut oil, melted
- 1 cup pumpkin puree (roast/baked pumpkin gives the best flavour)
- ¼ cup coconut cream
- 1 tsp orange-blossom water
- ¼ tsp cinnamon
- ¼ tsp agar-agar*
Prepare a mini springform tin (4.5 inch or 11 cm) by spreading a circle of baking paper across the base before you tighten the ring. You could also spray some olive oil around the sides of the tin. I always do this, even with non-stick pans, because it gives better results.
- Blend the almonds and coconut into a coarse powder
- Add the soaked dates, but keep the soaking water aside
- Add the melted coconut oil
- Blend again until it comes together in a moist dough.
Press the dough into the base and sides of the tin. You can roll a glass around the edges to make the crust even.
Put the tin into the fridge to chill and stiffen.
Now it’s time for the filling.
- Add the soaking water from the dates to a saucepan and stir in the agar-agar. Simmer for 2-3 minutes – agar-agar won’t set if it doesn’t dissolve completely. Add a little more water if it evaporates too far. Now add the coconut milk and pumpkin and stir it up until heated through.
- Take it off the heat and add the orange-blossom water and cinnamon. Blend it with a stick blender if you’d like a smooth texture or just beat it together with a fork.
- Take your chilled base out of the fridge, pour the filling in and return it until set. Agar-agar sets quickly, so 30 minutes will usually do it.
- Run a sharp knife around the sides of the tin before you release the springform mechanism. If you don’t, it can stick and break. Now it is ready to decorate, serve and…eat!
Agar-agar is a seaweed-based setting agent. You can find it in Asian grocery stores. You only need tiny quantities and it tends to set firmer than gelatine. If you don’t have any, just use gelatine according to the packet instructions.
Orange-blossom water gives the pumpkin a lift, but make sure you add it a little at a time because the flavour varies between brands.
This is a rich dessert and the instructions are for a small quantity. It’s not a recipe that needs precise quantities so it’s easy to multiply for a larger tin.
This delicious recipe has been created and shared by Penny Claringbull
Penny is an environmental educator, copywriter and passionate plant person. She loves experimenting with local ingredients and discovering new and interesting uses for backyard plants. From tinctures to infusions, petals to powders, she’ll give it a try. Follow her kitchen and garden adventures on Instagram @createyourowneden